crossorigin="anonymous"> Braai, food & Pizza Tips

Braai, food & Pizza Tips

Braai, food & Pizza Tips

How to make a fire in your oven!

  1. Always build up the fire slowly adding wood one log at a time to keep the flame burning.
  2. If you smother the fire with too much wood it will create a great deal of smoke and overwhelm the chimney.
  3. Use DRY, easy to burn wood – The denser the wood the more it will tend to smoke.
  4. Make a fire in the middle of the pizza oven and let it burn for 30 minutes.
  5. Then push the fire to the back or to the sides.
  6. Using a feather duster, very quickly flick the ash from the middle of the pizza oven to clean the area and then place your pizzas down.
  7. Add a log of wood every now and again.
  8. Enjoy!


Dough Preparation or Simply buy from Local Grocery Store!


  • 2 cups plain flour
  • 8 gms dry yeast
  • 1 tsp caster sugar
  • 1/2 tsp salt
  • 2 tbs olive oil
  • 3/4 cups lukewarm water


  • STEP 1 Combine dry ingredients in large mixing bowl and add oil and water.
  • STEP 2 Mix to a soft dough.
  • STEP 3 Knead on a floured surface until soft and pliable.
  • STEP 4 Return to the mixing bowl and cover with cling wrap and leave in a warm spot for 30 minutes. The dough should double in size.
  • STEP 5 When it has risen, ‘punch’ the dough once to remove air bubbles.
  • STEP 6 Remove from bowl and knead gently for 1 minute.
  • STEP 7 Roll the dough out to desired size and add favourite toppings.

Regards to toppings for your Pizza would be as to your preference.

Other Pizza Ideas –

Mini Pizzas


French Bread Pizzas

Mini Tortilla Pizzas





Spit Braai Preparation Info

The first step is the lamb ‘rigging’. This process involves ‘rigging’ or attaching the lamb to the braaiing rod.
The lamb must be fastened securely onto the braaiing rod to prevent it from falling off.
The following sequence of pictures depicts the rigging process:

1. Whole lamb        2. Lamb split     3. Rigs are inserted.  4.Rigs are fastened to rod. 5. Ribs are split.
open.                     to be rigged.

Once the lamb is fastened securely onto the braaing rod, it is time for the marinating process. Here we
use the injection method whereby the marinade is injected or pumped into the lamb in various parts.

Rotisserie Meat Preparation

Steps to a Great Rotisserie Meal

Step 1: Choose your Meat to Prepare – Beef Lamb or Pork.
Step 2: Get your Local Butchery to cut your meat up into Espetada or Souvla Style Chunks of Meat
Step 3: Weather your Meat is Beef Lamb or Pork Soak your meat in Olive Oil for 30min
Step 4: If using Lamb or pork prepare with Origanum, Lemon and Salt (Souvla Style) – If Beef prepare with Bay Leaves and Coarse Salt (Espetada Style)
Step 5: Make sure to every now and then add salt and lemon while meat is turning.
Step 6: When meat starts changing to a darker brown in color meat is ready to be taken off and ready to eat.
Step 7: Enjoy your Rotisserie Meat – Which will be full of Flavour, Soft and Juicy!


Grilled Bacon Mushrooms Idea

Grilled Bacon Mushrooms Preparation

-8 oz fresh clean mushrooms
-16 oz bacon
-garlic powder
-lemon pepper
-Wooden Tooth Picks

Soak Wooden Tooth Picks in water shortly before you make up the mushrooms. This will help keep the sticks from catching fire.

Wrap individual mushrooms with a slice of bacon and pierce with Tooth Pick. You can use an entire slice or just a half slice of Bacon.

Be sure to poke the Tooth Pick through the loose end of the bacon to secure it onto the mushroom.

Load each Tooth Pick with 1 wrapped mushroom. Season to taste.

Grill over a medium heat until cooked through…when bacon is done and mushroom has become tender and juicy.

If you use an outdoor grill be ready for bursts of fire as the bacon fat hits the hot coals or burner!
Keep a close watch on them.


Greek Pastichio Recipe

  • 50 minutes to make
  • Serves 10 



  • 750gramms beef mince
  • 750 gramms of penne pasta
  • one large onion
  • two large cloves of garlic
  • one tin crushed tomatoes
  • two small teaspoons of tomatoes paste
  • teaspoon seven spices
  • salt
  • pepper
  • 75grams of butter unsalted
  • one full cup of plain flour
  • 1.75litres of milk
  • salt and pepper
  • parmesan cheese and romano cheese

How to make it

  • Chop up finely the onions and garlic
  • then add to a hot frypan with a little oil and butter and fry till they turn a nice gold colour
  • add seven spices teaspoon of salt or to your taste pepper to your taste and fry off a little to let out the aromas of the spices
  • turn down heat a little and add meat to pan and fry off meat till its been all cooked through add the tomatoes and tomatoe paste and cook till nice and rich but not to thick if needed add a splash of red wine or water
  • in the meantime boil pasta in salted water
  • for the white sauce its so easy and lovely oh yeh
  • in a deep pot add the 75 grams of butter and let it melt and get a touch of colour then add the plain flour put down the heat and stir through or beat through and let it fry a little so you dont get the flour taste through the sauce
  • put the heat down 2 or 3 points above low and add your warm milk slowly and stir quickly as you add the milk keep stirring till you add all the milk if to thick keep adding milk slowly take off the heat and add the cheese
  • drain your pasta and put together in a pot the meat sauce and pasta and stirr through the ingredients
  • put the meat sauce and pasta into a large size baking tray then on top of the mix put the sauce
  • heat your oven to 180 degrees Celsius and cook for 50 minutes or until the top gets a beautiful golden brown colour and thats it!


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